Orange Juice Cake

My little margarita tree finally has little tiny citrus on it! I am so excited! Since we planted it late, and this is it’s first year, it’s bearing fruit a little late, but I’m still excited. I can’t believe our little citrus tree is going to have 6 different kinds of yummy citrus this year! But while I wait on our tree to grow something good, I’ve been picking up lots of cheap citrus at the farmer’s market. We’ve been eating all types of citrus, grapefruits for breakfast, oranges as snacks. citrus in our salads, and best of all citrus desserts!

This has got to be one of the single easiest citrus desserts I know of. It’s just yellow cake mix cooked according to the package directions for a bundt cake, except you replace the water with orange juice. It’s easy peasy, and this makes a perfect cake to have with breakfast, or to take to a brunch party.

For the frosting, just mix some powdered sugar and a little orange juice together. How easy is that? And what is as cute as a bundt cake? They’re just adorable and also perfect for people who aren’t big on a ton of creamy frosting.

Time for the Giveaway!

To celebrate 100% pure Florida orange juice, I’ve teamed up with the Florida Department of Citrus for a fun little giveaway!

This giveaway consists of:

  • Claire Robinson’s latest cookbook, “5 Ingredient Fix”
  • $20 Williams-Sonoma gift card
  • a gorgeous set of culinary measuring cups

Use the widget below to enter the giveaway.

100% Florida Orange Juice

Learn more about Florida orange juice on their site here. Be sure to also connect with them on Facebook and Twitter.

Now Let’s have some cake, shall we?

Yield: Serves 8

Orange Juice Cake

4.36 stars (14 reviews)


For the cake:
1 box yellow cake mix
3 eggs
1/2 cup oil
1 cup 100% Pure Florida Orange Juice

For the glaze
1 cup Dixie Crystals powdered sugar
2 - 3 tablespoons 100% Pure Florida Orange Juice


Heat oven to 350°. Follow directions on cake mix box for bundt pan and cook according to package directions (the ingredient list above is for Betty Crocker yellow cake mix), replacing the water for orange juice.

Cool cake for 20 - 30 minutes before inverting on cake plate to avoid cake breaking. Mix powdered sugar and orange juice to desired consistency. Pour over cake.

Tip: For extra orange juice goodness, add another cup of orange juice to this recipe by pouring it over the cake after baking like you would a rum cake. The cake will have the consistency of a wet rum cake though, so don't add this step if you don't like wet cake.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

This post sponsored by the Florida Department of Citrus.